Special Features

7. Germany

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While beer, dumplings and pork in all its many forms may be what most people consider typical German cuisine, a new, young generation of well-traveled chefs have transformed its reputation, producing lighter versions of some of its many classic regional dishes. In 2010 the country had more than 200 Michelin-starred restaurants, which ranked it third behind Italy and, of course, France.Dish to sample: Try spanferkel, a spit-roast baby pig served in Bavaria.